Tara Khattar's kibbeh labniyeh

For the yogurt sauce:

1. Whisk together the yogurt, egg, cornstarch, and water. Add salt.
2. Pour into a saucepan and cook over low heat, always stirring in the same direction.
3. Turn off the heat at the first boil.
4. Sauté the chopped cilantro and crushed garlic in a little olive oil.
5. Add everything to the yogurt with the dried mint.
6. Mix well.
7. Keep warm.

For the kibbeh:

1. Preheat the oven to 180°C (about 350°F).
2. Mix the meat, bulgur, grated onion, and spices by hand.
3. Divide the mixture into small portions.
4. Shape each portion into an oval with pointed ends (like a rugby ball).
5. Place on a baking sheet lined with parchment paper.
6. Bake for 20 minutes.
7. Prick the cooked kibbeh with a toothpick as soon as they come out of the oven.
8. Immediately plunge them into the yogurt sauce.

For the meat:

1. Rinse the meat thoroughly under cold water.
2. Put it in a pot of water and bring to a boil.
3. Discard the water and rinse the meat again.
4. Place the meat in a pressure cooker with the bay leaf, peeled and halved onion, cloves, cinnamon, and salt.
5. Cover with water and cook for one hour on high, covered.
6. Drain the meat once tender.
7. Add it to the yogurt sauce.

For the onions:

1. Melt the butter in a saucepan.
2. Add the pearl onions, sugar, and salt.
3. Add water to barely cover.
4. Cook for 10 to 15 minutes, making sure they keep their round shape.
5. Drain.
6. Add to the yogurt sauce.
7. Serve with plain rice or rice with vermicelli.

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